One of the biggest expenses in my house is produce. Although we are not vegetarians, we have drastically reduced how much meat we are eating. When we made the decision as a family to consume only the best quality meats it quickly became obvious to me that we were putting far too much emphasis on the “proteins.” As our diet is always varying, one thing that always needs improvement is our veggies and sides. Many nights we eat grass-fed meatballs or baked chicken with a huge spread of veggies. Most “family supper” nights we have raw veggies with homemade dressings, a side salad, and roasted green beans. (or another seasonal favorite)
It can be a bit mundane to eat the same thing over and over, but if it works… don’t fix it. Living in the Pocono Mountains has it’s high points, but one of the major draw backs is the high cost of food, and lack of variety and quality. During the summer months we can get ahold of just about anything our hearts desire, but in the winter? We typically rely on a lot of the “old faithful” veg. (cabbage, green beans, broccoli, carrots and potatoes) Unfortunately, even though we are choosing only the vegetables we love, it doesn’t mean we don’t have some food waste. Things inevitably end up in the fridge half dead, or in my produce pail just teetering on the edge of furry. Broccoli stems and carrot nubs just seem entirely forgotten, and the cauliflower? I fairly often forget when I even bought it. I have oh, so many “good intentions” when it comes to cauliflower but I always seem to avoid it. Instead of chucking or composting certain “scraps,” I like to make what I’ve been calling compost salad. It’s fresh (sort of) lean, sweet, crunchy and light.
Detox Salad Recipe, A-K-A “Compost Salad”
Raw, Vegan, Gluten & Grain Free, Vegetarian, Paleo
Cancer fighting cauliflower and homely broccoli scraps make up the bulk of this salad. Compost salad is a simple hodge podge of this and that, including detoxifying and cleansing cucumbers, parsley, mint, garlic and lemon juice. A hand full of dried fruit adds sweetness and raw, sprouted pumpkin seeds add vital minerals, vitamins and protein. This salad is not only great for the frugalists out there, but it is a living, raw, energy boosting salad that taste’s great.
- 1 head of cauliflower, finely chopped
- 1 English cucumber, diced
- 2 Plum Tomatoes, seeds removed and diced
- 4 carrots, finely chopped (peeled if desired)
- 3 broccoli stems, finely chopped
- 2-3 tablespoons dried parsley
- Up to 2/3 cup Sun-Dried, Preservative Free Raisins(or a mixture of sultana’s, raisins and cranberries)
- Up To 1/2 cup Sprouted Pumpkin Seeds
- Chopped Fresh Mint & Parsley
- 1/4 cup High Quality Extra Virgin Olive Oil ( preferably unfiltered and cold pressed or “raw” )
- Juice from 1 lemon (2 tablespoons)
- 1 medium sized shallot
- 2-4 garlic cloves
- 1/2 cup loosely packed parsley
- 1/4 cup loosely packed mint
- Celtic Sea Salt & pepper, To Taste
- Garlic Powder & Onion Powder To Taste
- Raw Coconut Sugar To Taste (about 2 teaspoons)
Dressing- Place all dressing ingredients into the bowl of your food processor, or a blender if a food processor is unavailable. Blend until even in texture.
- Assemble Your prepared salad ingredients with the dressing.
- Toss to combine, allow to marinate for 15 minutes.
- Serve cold or room temperature.
- Best if eaten within 24 hours.
Preparing the Cauliflower, Carrots & Broccoli-
- Roughly chop cauliflower florets into pieces. (about the size of a quarter to help prevent over chopping)
- Place cauliflower into a food processor and pulse 10-15 times or until the cauliflower resembles rice or chopped cole slaw. You want a fine, even chopped salad.
- Repeat this process with the carrots and the broccoli. (I process them all separately for even textures)
- Discard the super dense parts of the broccoli stem. The bottom inch or so is wicked tough.
Note: The More Fresh Parsley and Mint you have, the Better. Dill is nice too …